Rava Payasam or Sooji Kheer recipe with video and stepwise photos. Rava Payasam is one of the most easiest payasam or dessert that you can make in a jiffy with minimal ingredients available in your pantry.
Navaratri festival is here and with that comes unexpected golu hoppers dropping by at all times.
During those times, this rava payasam can be made so quickly to serve them and little goes a long way too.
If you are a working woman and wish to make a quick neivedhyam or prasad as offering to God, this payasam comes in handy as it just takes 15 mins of your time.
This is a perfect beginner recipe as one cannot go wrong with this and there is no fear of milk curdling while making this kheer.
Edible camphor - Do not miss out on it. Trust me… you will thank me later for adding it when you take a sip of the kheer.
I never thought of adding it until I did on a whim and oh boy, the kheer went to a whole new level. When added to the payasam, it enhances its flavour so much. So do not miss out on it.
Important tips to note while making sooji kheer:
- Do not let rava burn. It should just get roasted well and change colour.
- Add sugar only after making sure that the rava has fully cooked.
- You can also use jaggery syrup or cane sugar syrup instead of sugar.
- But keep in mind that the colour will change to brown and not remain white.
- Do not cook over high flame especially after adding milk else the payasam will curdle.
- I have used full cream milk for richness. But you can also use 2% toned milk.
- You can also use condensed milk instead of using sugar to make it more rich in taste and for a creamy texture.
How to serve Sooji Kheer:
You can serve the kheer hot, warm or chilled. It will taste equally delicious.
As the kheer begins to cool down, the consistency will start to thicken up as the rava will keep absorbing the milk.
In that case, loosen it to drinking consistency. Heat required milk to lukewarm, add more sugar to it if needed and let it dissolve fully.
Add this milk to the thickened kheer and heat over low flame for 1 or 2 mins and serve it immediately.
Sooji Kheer with stepwise photos:
Heat ghee and roast cashew nuts to a golden brown and set aside.
Add ghee, rava and roast till it slightly changes color.
Add water and cook till rava becomes soft.
Add sugar and milk.
Add cardamom and roasted cashew nuts
Add edible camphor and cook few mins and rava payasam is ready.
Do check out other kheer varieties from the blog,
rava payasam video tutorial:
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Rava Payasam (Sooji Kheer) recipe card with video below:
Rava Payasam - Sooji Kheer
- Rava or Sooji - ¼ cup
- Sugar - ½ cup
- Whole Milk - 1 cup
- Cashew nuts - 10 nos
- Cardamom - 3 nos crushed
- Pacha Karpooram or edible camphor - 1 pinch
- Saffron strands - for garnishing
- Water - 1-½ cups
- Ghee - 4 tsp
- Heat a pan with 2 tsp ghee. Once it melts add cashew nuts and roast till golden brown. Transfer to a bowl and set aside.
- To the same pan add remaining ghee, rava and roast till it changes to light brown colour.
- Add 1-½ cups water (at room temperature) and mix well ensuring there are no lumps. Close the pan with lid and let it cook well over medium flame for 2 to 3 mins. Rava should get cooked well and it should be soft to the touch. It will be in thick porridge like consistency.
- Add sugar and mix well. The rava mixture will start to loosen up further as the sugar melts. Once the sugar melts completely, simmer the flame completely.
- Add milk, crushed cardamom, edible camphor, ghee roasted cashew nuts and mix well. Cook for 1 to 2 mins and switch off the stove.
- Garnish rava payasam or sooji kheer with saffron strands and serve hot, warm or chilled.